Agemono

https://1tess.wordpress.comWhat might be more natural to stuff than a lotus root?
It’s a mostly hollow rhizome (actually a stolon or stem) of the lotus flower that grows in muddy ponds throughout Asia. The air passages that run through the bulb form a lacy pattern that is revealed when the rhizome is peeled and sliced crosswise.It would be more natural to stuff a fowl.
A turkey, for a tradition holiday meal! In clearing the fridge to make room for the big bird, I came across a lotus root which I’d planned to make karashi renkon—lotus root stuffed with ground shrimp or fish flavored with miso, ginger, and Japanese mustard. That recipe is included in this post, but I used ingredients on hand to make my own interesting version. If you are more adventurous, try my much revised recipe!

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Soup with crackers is a classic combination, so I thought the rice consommé would be well matched with ebi senbei. The shrimp wafers are made with just that: shrimp! The shrimp are cut, flattened, then rolled thin, and deep-fried. An uncomplicated recipe, but the result depends on the quality of the shrimp. My shrimp were frozen, perhaps a bit on the small side of medium, and as soon as I began to pound them (gently), they turned to mush. This explains why my crackers are dumplings.
Should you have access to good quality shrimp, you might find this recipe worth trying.

My daughter is visiting again, and she loves tuna, so of course I had to make this unique seared tuna for her.

There are hundreds of recipes for seared tuna, ample evidence how popular Japanese food is in the U.S. But this recipe is special because it uses crushed black sesame seeds. The fish is marinated and coated with black sesame seeds, then flour, and finally quickly deep-fried.

The black and pink make a striking appearance, and the deep fried crisp coating makes a lovely contrast with the succulent tuna.

https://1tess.wordpress.com Harumaki are Japanese spring rolls, another favorite adapted from China. Some versions of these rolls have pork, shrimp, or tofu in the filling. One can even use leftovers from stir-fries! And even more unusual are the recipes which include bananas, chocolate, or candy bars! And then the issue of wheat or rice flour wrappers?…

https://1tess.wordpress.com Save this dish for a special occasion! Tastefully presented with colorful and edible embellishments, it is elegant and delicious. Though it is not difficult to make, it’s not a recipe that can be prepared in haste. Chicken breasts are pounded thin, painted with a miso mirin mixture, covered with shiso leaves and bacon, then…

https://1tess.wordpress.comNote to self: Buy an new thermometer. Oh, and maybe spend more than $5.
I’d prepared the fish and started to heat the oil for frying when I noticed the little red line on my thermometer was no longer solid, but dashed.-– -—- – ——- – –—- – ——- – -––––— ——— – — —— ———- – -––––—––— ———
Luckily, one can check the temperature of oil without a thermometer. There are two methods:
Submerge the tips of cooking chopsticks (they are long enough that you won’t burn yourself) in the oil.
Drop a small amount of a flour-water batter into the hot oil.
Details included.

Recipes for seared tuna are very plentiful online: page after page, but this recipe is unique! The black sesame seeds for the coating are toasted and lightly crushed to release maximum flavor. They are added to the marinade to absorb even more flavor. The fish is coated with both the sesame seeds and a little flour, then deep-fried—a technique that ensures maximum crispness on the outside, and tender nearly uncooked tuna inside. Very luscious. You’ll note that my pictures to illustrate the recipe did not turn out well at all, and the good news is that I’ll have to make this dish again to show off how amazingly wonderful it is.

Last night of Passover, last chance to enjoy the bargain chicken, last year we ate chicken fried with an almond crust. This was a recipe of my own, inspired by a one in my Japanese cooking-project book: a pretty dish with fried chicken cubes, some coated with crushed peanuts and some with black sesame seeds.…

In my previous post, I presented a recipe for Japanese rice crackers that could be cooked in three different ways. I divided the dough so I could try all three variations. Deep-fried, the crackers are more like doughnuts. Glazed, they are very pretty and have a nice salty sweet flavor.

I’ve had a package of mochiko (sweet rice flour) in my cupboard for months. I think I bought it to make crispy rice crackers, but the recipe in my book called for joshinko. So off I went then to buy the correct flour, and until beginning Ella’s Challenge the package has sat, neglected at the back of the shelf.

Click on a thumbnail to open the recipe. Deep Frying: Agemono Deep-frying was introduced to Japan by the Chinese and Europeans and they have elevated the technique to an art. Foods for deep-frying should be as dry as possible to prevent spattering of the hot oil. Most foods are seasoned by salting or marinating before…